Remove the rib roast from the refrigerator at least 2 hours before cooking to allow it to reach room temperature.

Preheat your oven to 500°F (260°C).

In a small bowl, combine kosher salt, and lard to form a paste.

Pat the roast dry with paper towels.

Rub the seasoning paste evenly over the entire surface of the roast.

Place the roast, bone-side down, on a rack set inside a roasting pan.

Insert a meat thermometer into the thickest part of the roast, avoiding bone and fat.

Roast in the preheated oven at 500°F (260°C) for 15 minutes to develop a flavorful crust.

Cooking times will vary based on the size of the roast and your oven; typically, estimate about 15 minutes per pound after the initial high-temperature sear.

Once the roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.

Allow the roast to rest for 30 minutes. This resting period lets the juices redistribute throughout the meat, resulting in a juicier roast.

After resting, transfer the roast to a cutting board.

Using a sharp carving knife, slice the roast against the grain into desired thickness.

Serve